At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 25, 2022
Is that a lot?
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What was found out about A Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed cabbage at 48F, burrito at 49.1F, and wrap at 44.4F in display cooler (grab+go). Cooler ambient temperature measures at ~48F at time of inspection. This morning, logs show ambient temperature was 38F. No foods were stored in display cooler over night. Burrito, wrap were prepared this morning ~730. Maintain potentially hazardous foods at 41F or below - all foods moved to walk in cooler at time of inspection until unit repaired. Repair display cooler to cold hold at 41F or below - do not use until repaired. Ensure all PHFs are 41F or below before placing in display cooler when in use. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Follow the steps for each item, with the rule beside it.
Next: Observed cabbage at 48F, burrito at 49.1F, and wrap at 44.4F in display cooler (grab+go). Cooler ambient temperature measures at ~48F at time of inspection. This morning, logs show ambient temperature was 38F. No foods were stored in display cooler over night. Burrito, wrap were prepared this morning ~730. Maintain potentially hazardous foods at 41F or below - all foods moved to walk in cooler at time of inspection until unit repaired. Repair display cooler to cold hold at 41F or below - do not use until repaired. Ensure all PHFs are 41F or below before placing in display cooler when in use.The county found: “Observed cabbage at 48F, burrito at 49.1F, and wrap at 44.4F in display cooler (grab+go). Cooler ambient temperature…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 25, 2022Routine inspectionGreen placard
This one: Green placard, inspected Feb 25, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Observed cabbage at 48F, burrito at 49.1F, and wrap at 44.4F in display cooler (grab+go). Cooler ambient temperature measures at ~48F at time of inspection. This morning, logs show ambient temperature was 38F. No foods were stored in display cooler over night. Burrito, wrap were prepared this morning ~730. Maintain potentially hazardous foods at 41F or below - all foods moved to walk in cooler at time of inspection until unit repaired. Repair display cooler to cold hold at 41F or below - do not use until repaired. Ensure all PHFs are 41F or below before placing in display cooler when in use.
The department's words
CHSC 113996 Observed cabbage at 48F, burrito at 49.1F, and wrap at 44.4F in display cooler (grab+go). Cooler ambient temperature measures at ~48F at time of inspection. This morning, logs show ambient temperature was 38F. No foods were stored in display cooler over night. Burrito, wrap were prepared this morning ~730. Maintain potentially hazardous foods at 41F or below - all foods moved to walk in cooler at time of inspection until unit repaired. Repair display cooler to cold hold at 41F or below - do not use until repaired. Ensure all PHFs are 41F or below before placing in display cooler when in use.
EarlierJul 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed lentil stew in reach in freezer at 128F partially covered with saran wrap that was just put into the cooling process. Please ensure that food is uncovered if protected from overhead contamination or loosely covered (parchment paper OK) until food reaches 41F. Discussed with operator.
The department's words
CHSC 114002.1 Observed lentil stew in reach in freezer at 128F partially covered with saran wrap that was just put into the cooling process. Please ensure that food is uncovered if protected from overhead contamination or loosely covered (parchment paper OK) until food reaches 41F. Discussed with operator.
EarlierDec 29, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 6, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierOct 23, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierApr 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Observed the following foods at unsafe temperatures: cooked potatoes on ice at 85.8F immediately moved to the walk-in. Whole shell eggs on ice at 58F immediately moved to walk in. Cut tomatoes on ice at 47F, sausage at 47F, and parfait in the beverage cooler at 45F. Maintain potentially hazardous foods at 41F or below. If using ice to maintain cold temperatures the ice must reach the level of the food. Recommend obtaining at prep refrigerator for the cook line.
The department's words
CHSC 113996 Major violation. Observed the following foods at unsafe temperatures: cooked potatoes on ice at 85.8F immediately moved to the walk-in. Whole shell eggs on ice at 58F immediately moved to walk in. Cut tomatoes on ice at 47F, sausage at 47F, and parfait in the beverage cooler at 45F. Maintain potentially hazardous foods at 41F or below. If using ice to maintain cold temperatures the ice must reach the level of the food. Recommend obtaining at prep refrigerator for the cook line.
EarlierSep 12, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed the following foods at unsafe temperatures: -In the display cooler: pre-packed lunches and snacks (sandwiches, cheese, etc.) at 49 - 50 F, made this morning. Ensure that all food is cooled to 41 F before placing in the open display cooler. -In the True refrigerator: buttermilk at 45/6 F, yogurt at 43.5 F delivered this morning. Place a display thermometer in the warmest part of the cooler (by the door) and lower temp if necessary. Maintain potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -In the display cooler: pre-packed lunches and snacks (sandwiches, cheese, etc.) at 49 - 50 F, made this morning. Ensure that all food is cooled to 41 F before placing in the open display cooler. -In the True refrigerator: buttermilk at 45/6 F, yogurt at 43.5 F delivered this morning. Place a display thermometer in the warmest part of the cooler (by the door) and lower temp if necessary. Maintain potentially hazardous food at 41 F or below or 135 F or above.
Observed food in the cooling process being cooled with improper methods: -Cooked chicken prepared this morning measured 66.3 F in a deep plastic container covered. Tofu in a deep plastic covered container at 48.6 F. Transfer food to an uncovered shallow container and cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002.1 Observed food in the cooling process being cooled with improper methods: -Cooked chicken prepared this morning measured 66.3 F in a deep plastic container covered. Tofu in a deep plastic covered container at 48.6 F. Transfer food to an uncovered shallow container and cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
Clean and sanitize ice machine to remove mildew/mold inside.
The department's words
CHSC 114115 Clean and sanitize ice machine to remove mildew/mold inside.
Provide a consumer advisory for sushi - see handout.
The department's words
CHSC 114093 Provide a consumer advisory for sushi - see handout.
Observed loosely covered raw ground beef stored on top of a container of smoked meat. Store raw animal products separate and below all other food to prevent contamination. Once opened, store food in a sealed container - observed open bag of flour in dry storage area.
The department's words
CHSC 113986 Observed loosely covered raw ground beef stored on top of a container of smoked meat. Store raw animal products separate and below all other food to prevent contamination. Once opened, store food in a sealed container - observed open bag of flour in dry storage area.
Show 3 more
Submit an Exemption from Mechanical Ventilation for Panini presses. You may have up to 2 pieces of equipment outside the hood (if approved). Remove the third Panini press or place under the hood. Have hood serviced to ensure it is working properly/check HVAC. Very hot conditions observed at cook line and possibly some evidence of spillage (staining). Operator states that yogurt machine was recently replaced. Contact Milk and Dairy to ensure that your permit is still valid.
The department's words
CHSC 114175 Submit an Exemption from Mechanical Ventilation for Panini presses. You may have up to 2 pieces of equipment outside the hood (if approved). Remove the third Panini press or place under the hood. Have hood serviced to ensure it is working properly/check HVAC. Very hot conditions observed at cook line and possibly some evidence of spillage (staining). Operator states that yogurt machine was recently replaced. Contact Milk and Dairy to ensure that your permit is still valid.
Observed staining on ground around dumpster and food waste bins. Clean using methods to prevent storm water pollution (see handout) and ensure that the dumpster is not leaking. Keep dumpster lids closed at all times and clean food waste bins regularly to prevent attracting vermin.
The department's words
CHSC 114245.1 Observed staining on ground around dumpster and food waste bins. Clean using methods to prevent storm water pollution (see handout) and ensure that the dumpster is not leaking. Keep dumpster lids closed at all times and clean food waste bins regularly to prevent attracting vermin.
Seal holes observed in walls and ceiling to prevent entry of vermin.
The department's words
CHSC 114259 Seal holes observed in walls and ceiling to prevent entry of vermin.
EarlierApr 20, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Roasted vegetables at 48F in prep fridge. Item was cooked 2.5 hours prior and was cooling covered . Don't cool food covered as that could potentially trap heat and prevent it from cooling properly * For food that is prepped using ingredients at ambient temperature (e.g. guacamole, tuna salad) ensure to cool food prior to cold holding on ice bath or in salad bar
The department's words
CHSC 114002 Roasted vegetables at 48F in prep fridge. Item was cooked 2.5 hours prior and was cooling covered . Don't cool food covered as that could potentially trap heat and prevent it from cooling properly * For food that is prepped using ingredients at ambient temperature (e.g. guacamole, tuna salad) ensure to cool food prior to cold holding on ice bath or in salad bar
Observed dishwasher handle dirty dishes with gloved on, and then change gloves to begin to handle clean dishes with no handwashing in between. Ensure to take off gloves and wash hands between handling dirty and clean dishes to prevent food contact surfaces being contaminated. Changing gloves does not replace handwashing.
The department's words
CHSC 114113 Observed dishwasher handle dirty dishes with gloved on, and then change gloves to begin to handle clean dishes with no handwashing in between. Ensure to take off gloves and wash hands between handling dirty and clean dishes to prevent food contact surfaces being contaminated. Changing gloves does not replace handwashing.
EarlierApr 14, 2017Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
4/12/17 The following foods were found out of temperature: * black beans hot holding at 128F. Cooked roughly 1 hour prior * corn at 75F, green salsa at 72F, sour cream at 49F cold holding in ice baths. Level of ice was very low and was below the level of the food product * hummus at 49F in salad bar * Keep potentially hazardous foods below 41F or above 135F * black beans were reheated to 165F-170F * level of ice in ice baths were corrected. Corn and salsa were placed in fridge/freezer to cool down (items were only on ice bath for 30 minutes, and were kept in refrigerator prior) 4/14/17 Salsa at 50F in ice bath. Level of ice was low. Ensure that ice level comes up to the same level as the food that you are trying to keep cool. Refill ice bath with more ice throughout lunch and make sure the holding containers are small enough to fit in ice bath. Turkey burger at 120F and veggie burger at 117F on hot holding table. The hot holding trays were turned up to the highest settings. Burgers were on ceramic trays which don't easily facilitate heat transfer and one tray was not completely on hot holding table. Keep potentially hazardous food below 41F or above 135F. If you prefer to not hold food below 41F or above 135F, document the time/temp that food is being taken out of a temperature controlled environment (cooked properly or taken out of fridge) and ensure that food is discarded within 4 hours (document discard time too). I can e-mail you guidance on this procedure (called time as a public health control , TPHC). A start time/temp was documented for burgers today, please document discard time.
The department's words
CHSC 113996 4/12/17 The following foods were found out of temperature: * black beans hot holding at 128F. Cooked roughly 1 hour prior * corn at 75F, green salsa at 72F, sour cream at 49F cold holding in ice baths. Level of ice was very low and was below the level of the food product * hummus at 49F in salad bar * Keep potentially hazardous foods below 41F or above 135F * black beans were reheated to 165F-170F * level of ice in ice baths were corrected. Corn and salsa were placed in fridge/freezer to cool down (items were only on ice bath for 30 minutes, and were kept in refrigerator prior) 4/14/17 Salsa at 50F in ice bath. Level of ice was low. Ensure that ice level comes up to the same level as the food that you are trying to keep cool. Refill ice bath with more ice throughout lunch and make sure the holding containers are small enough to fit in ice bath. Turkey burger at 120F and veggie burger at 117F on hot holding table. The hot holding trays were turned up to the highest settings. Burgers were on ceramic trays which don't easily facilitate heat transfer and one tray was not completely on hot holding table. Keep potentially hazardous food below 41F or above 135F. If you prefer to not hold food below 41F or above 135F, document the time/temp that food is being taken out of a temperature controlled environment (cooked properly or taken out of fridge) and ensure that food is discarded within 4 hours (document discard time too). I can e-mail you guidance on this procedure (called time as a public health control , TPHC). A start time/temp was documented for burgers today, please document discard time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Roasted vegetables at 48F in prep fridge. Item was cooked 2.5 hours prior and was cooling covered . Don't cool food covered as that could potentially trap heat and prevent it from cooling properly * For food that is prepped using ingredients at ambient temperature (e.g. guacamole, tuna salad) ensure to cool food prior to cold holding on ice bath or in salad bar
The department's words
CHSC 114002 Roasted vegetables at 48F in prep fridge. Item was cooked 2.5 hours prior and was cooling covered . Don't cool food covered as that could potentially trap heat and prevent it from cooling properly * For food that is prepped using ingredients at ambient temperature (e.g. guacamole, tuna salad) ensure to cool food prior to cold holding on ice bath or in salad bar
Observed dishwasher handle dirty dishes with gloved on, and then change gloves to begin to handle clean dishes with no handwashing in between. Ensure to take off gloves and wash hands between handling dirty and clean dishes to prevent food contact surfaces being contaminated. Changing gloves does not replace handwashing.
The department's words
CHSC 114113 Observed dishwasher handle dirty dishes with gloved on, and then change gloves to begin to handle clean dishes with no handwashing in between. Ensure to take off gloves and wash hands between handling dirty and clean dishes to prevent food contact surfaces being contaminated. Changing gloves does not replace handwashing.
EarlierApr 12, 2017Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were found out of temperature: * black beans hot holding at 128F. Cooked roughly 1 hour prior * corn at 75F, green salsa at 72F, sour cream at 49F cold holding in ice baths. Level of ice was very low and was below the level of the food product * hummus at 49F in salad bar * Keep potentially hazardous foods below 41F or above 135F * black beans were reheated to 165F-170F * level of ice in ice baths were corrected. Corn and salsa were placed in fridge/freezer to cool down (items were only on ice bath for 30 minutes, and were kept in refrigerator prior)
The department's words
CHSC 113996 The following foods were found out of temperature: * black beans hot holding at 128F. Cooked roughly 1 hour prior * corn at 75F, green salsa at 72F, sour cream at 49F cold holding in ice baths. Level of ice was very low and was below the level of the food product * hummus at 49F in salad bar * Keep potentially hazardous foods below 41F or above 135F * black beans were reheated to 165F-170F * level of ice in ice baths were corrected. Corn and salsa were placed in fridge/freezer to cool down (items were only on ice bath for 30 minutes, and were kept in refrigerator prior)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Roasted vegetables at 48F in prep fridge. Item was cooked 2.5 hours prior and was cooling covered . Don't cool food covered as that could potentially trap heat and prevent it from cooling properly * For food that is prepped using ingredients at ambient temperature (e.g. guacamole, tuna salad) ensure to cool food prior to cold holding on ice bath or in salad bar
The department's words
CHSC 114002 Roasted vegetables at 48F in prep fridge. Item was cooked 2.5 hours prior and was cooling covered . Don't cool food covered as that could potentially trap heat and prevent it from cooling properly * For food that is prepped using ingredients at ambient temperature (e.g. guacamole, tuna salad) ensure to cool food prior to cold holding on ice bath or in salad bar
Observed dishwasher handle dirty dishes with gloved on, and then change gloves to begin to handle clean dishes with no handwashing in between. Ensure to take off gloves and wash hands between handling dirty and clean dishes to prevent food contact surfaces being contaminated. Changing gloves does not replace handwashing.
The department's words
CHSC 114113 Observed dishwasher handle dirty dishes with gloved on, and then change gloves to begin to handle clean dishes with no handwashing in between. Ensure to take off gloves and wash hands between handling dirty and clean dishes to prevent food contact surfaces being contaminated. Changing gloves does not replace handwashing.
EarlierOct 5, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 19, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 15, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Display refrigerator is running 49 F. Grab & Go refrigerator is running 49 F. 3-door Traulsen in kitchen is running 46 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Display refrigerator is running 49 F. Grab & Go refrigerator is running 49 F. 3-door Traulsen in kitchen is running 46 F. Must be 41 F or below. Repair/adjust immediately.
EarlierFeb 13, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 25, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Get a copy of Rosana's Certified Food Handler certificate and keep with others.
The department's words
CHSC 113948 Get a copy of Rosana's Certified Food Handler certificate and keep with others.
Drinks refrigerator near cash register is running 46 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Drinks refrigerator near cash register is running 46 F. Must be 41 F or below. Repair/adjust immediately.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
EarlierMay 2, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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About this record
Search the county's inspection lookup for the name or license number L10815.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.